Roast Beef with Garlic and Onions
- 1 ⅕ kilograms Roast beef (ready to cook)
- freshly ground peppers
- 2 tablespoons clarified butter
- 12 small shallots
- 1 garlic clove (divided into individual cloves)
- ½ bunch thyme
- 1 tablespoon Tomato paste
- 300 milliliters Beef stock
- 300 milliliters dry Red wine
- 1 bay leaf
- 1 teaspoon Juniper berries
- 1 teaspoon peppercorns
Preheat the oven to 160°C (approximately 325°F).
Rinse the meat and pat dry. Season with salt and pepper. In a hot roasting pan, melt the butter and brown the meat on all sides over high heat. Remove and set aside.
Peel the shallots and garlic and sauté until golden brown in the drippings. Add thyme, stir in the tomato paste and deglaze with the stock. Add the meat to the roasting pan, pour in the wine and roast about 2 1/2 hours in the preheated oven. Turn the meat occasionally while roasting.
Add the spices to a spice bag and add to roasting pan after about 2 hours of cooking.
Remove meat from the roasting pan, remove the spice bag and the strain the sauce, reserving the vegetables. Bring sauce to a boil, and simmer briefly to thicken. Season to taste.
Slice the meat and arrange on a platter. Serve with the shallots, garlic bulbs and sauce.